Vindu Special Dosa Recipe

Soak

Rinse the rice and urad dal separately under cold water until water runs clear. In two separate bowls, combine rice with the fenugreek seeds and cover with enough water to submerge by 1–2 inches; in the other bowl cover urad dal with water. Add the poha to the rice bowl on top. Soak both bowls for 4–6 hours (or overnight).

Grind

Drain the urad dal and reserve soaking water. Grind urad dal in a wet-grinder or high-speed blender with about 1/2 cup of reserved water until fluffy and smooth (5–8 minutes). Transfer to a large bowl. Next, drain rice/poha and grind with 1/2–1 cup reserved water to a slightly gritty but smooth paste (dosa batter texture). Fold the rice batter into the urad batter until well combined.

Ferment

Cover the bowl loosely and leave in a warm place for 8–12 hours until batter has risen and looks aerated. After fermenting, stir in 1 to 1.5 tsp salt and adjust consistency with a little water so it flows like heavy cream (add gradually).

Prepare potatoes and peanuts

Boil whole potatoes until tender, about 15–20 minutes depending on size. Drain, cool slightly, peel and roughly mash so there are small chunks left. Roast peanuts in a dry skillet over medium heat until fragrant and skins loosen; remove skins and coarsely crush or roughly chop. Measure out 3/4 cup crushed peanuts.

Temper spices

Heat 2 tbsp oil in a skillet over medium heat. Add mustard seeds and let them pop. Add urad dal and chana dal; fry until golden (about 1 minute). Add curry leaves, chopped green chilies and grated ginger; sauté 30 seconds until aromatic.

Cook filling

Add turmeric, red chili powder and garam masala; stir briefly to bloom spices. Add the mashed potatoes, crushed peanuts and 1 tsp salt. Mix thoroughly and cook for 3–4 minutes, smashing and combining so the peanuts distribute evenly. Taste and adjust salt or spice. Stir in chopped cilantro and lemon juice. Remove from heat and keep warm.

Heat griddle

Heat a cast-iron tawa or nonstick skillet over medium-high heat until hot. Wipe with a little oil on a paper towel to season surface.

Make dosas

Stir the fermented batter gently. Pour about 1/3 to 1/2 cup batter in the center of the hot tawa and immediately spread in a circular motion with the back of a ladle to form a thin dosa about 8–10 inches across. Drizzle 1/2 tsp ghee or oil around the edges and a little on top. Cook until the underside is golden brown and crisp and the edges lift (2–3 minutes).

Add filling and fold

Spoon 1/3 to 1/2 cup of the warm Vindu Special filling onto the center of the dosa. Optionally sprinkle some finely chopped onion and grated coconut over the filling. Fold the dosa over the filling (into a half-moon or roll) and press gently for 10–15 seconds so the filling heats through.

Serve

Transfer to a plate and serve immediately with sambar and chutney. Repeat with remaining batter and filling, adding more ghee/oil to the tawa as needed.